Description
A hearty, one-pot meal combining tender chicken, savory vegetables, and pillowy dumplings in a rich broth—all simmered to perfection in under an hour. No bacon or excess flour.
Ingredients
1.5 lbs boneless chicken thighs (cubed)
2 medium onions (diced)
4 stalks celery (small diced)
3/4 cup all-purpose flour
6 cups low-sodium chicken broth
3 cloves garlic (minced)
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
2 tbsp olive oil
Instructions
Heat oil in a 6-quart Dutch oven over medium heat.
Add onions and cook 8-10 minutes until translucent.
Add celery and garlic; cook 4-5 minutes until aromatic.
Add cubed chicken and sprinkle with salt, pepper, and paprika.
Sauté 5-6 minutes per side until golden.
Pour in 4 cups broth, bring to a simmer then reduce to low.
Add 2 tbsp flour to thicken the broth.
Prepare dumpling dough: Mix 1/2 cup flour, 1/4 tbsp salt, and 5 tbsp cold water; knead and cut into ropes/pieces.
Add dumplings to the pot and simmer gently 10 minutes until cooked through without browning.
Rest for 3 minutes before serving.
Notes
Use leftover grilled/roasted chicken to save time.
Replace all-purpose flour with cornstarch for gluten-free (texture will differ).
Use vegetable broth if preferred.
Letting dumplings rest prevents overcooking.
Serve with lemon wedges for brightness.
- Prep Time: 15
- Cook Time: 45
- Category: Trending
- Method: One-Pot Cooking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 1800mg
- Fat: 19g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
